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Title: Wolfgang Puck's Pizza, Pasta, and More by Wolfgang Puck, Judy Gethers, Steven Rothfeld ISBN: 0-679-43887-4 Publisher: Random House Pub. Date: 07 November, 2000 Format: Hardcover Volumes: 1 List Price(USD): $35.00 |
Average Customer Rating: 4.5 (6 reviews)
Rating: 5
Summary: A variety of tastes in one cookbook
Comment: I had never been too impressed with what I saw of Wolfgang Puck and his celebrity chef status until I had the opportunity to try one of his restaurants in LA. While I wasn't blown away by the originally of the menu (there is very little difference from California Pizza Kitchen), the excution was simply terrific. All of the food, though items you can find on many other menus, was incredibly tasty and well done.
Same can be said of this cookbook. There are recipes in it that you will find in other cookbooks, but the flavor of the dishes make it great. My favorites include the tortilla soup and the beet salad with blue cheese, both a nice combination of textures and flavors. While none of the pizza recipes in of themselves blew me away, the pizza dough recipe is one of the best I've worked with. Yeast doughs in general don't like to work for me, and maybe it is just that I finally got the hang of it with his recipe, but it was a great tasting dough which made a great base for any pizza.
Rating: 5
Summary: The Best Cook Book of All Time
Comment: This book include many great recipes that can all be made with simple, inexpensive ingriedients. Many a time have I impressed guests by using these recipes. These recipes were created by the well known chef, Wolfgang Puck. After some practice, one cook these delicious recipes and the results will be so outstanding, the food will taste as if it came from a restaurant. Before the purchase of this book, it is best if one has had some previous experience cooking.
Rating: 3
Summary: Wolfgang Puck's Pizza, Pasta, and More!
Comment: As always, Puck gives us clever and innovative recipes, but this time they're better suited to professional chefs and restaurant budgets. I particularly point to recipes like the one for balsamic shallots which calls for a whole pound of shallots and one-and-a-half cups of balsamic vinegar. That much supermarket balsamic vinegar would be harsh and unpalatable, while a decently-aged balsamic from a specialty shop would take this dish, just a side dish after all, out of range for the average budget.
Also, I don't think his testing team did a thorough job. I found several errors, obvious to me because I'm a professional too. Regardless of these points, I think Puck is a terrific chef and teacher, although he just may have lost touch with what people will cook at home as opposed to what they would rather eat in a restaurant.
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Title: Live, Love, Eat!: The Best of Wolfgang Puck by Wolfgang Puck ISBN: 0375508910 Publisher: Random House Pub. Date: 29 October, 2002 List Price(USD): $35.00 |
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Title: Adventures in the Kitchen by Wolfgang Puck, Calvin Trillin ISBN: 0394558952 Publisher: Random House Pub. Date: 01 October, 1991 List Price(USD): $34.95 |
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Title: The Wolfgang Puck Cookbook: Recipes from Spago, Chinois and Points East and West by Wolfgang Puck, Jason Epstein, Susan Disesa ISBN: 067976125X Publisher: Random House Pub. Date: 01 October, 1995 List Price(USD): $16.95 |
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Title: Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago by Wolfgang Puck ISBN: 0395935202 Publisher: Houghton Mifflin Company Pub. Date: 09 September, 1998 List Price(USD): $18.00 |
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Title: The 50 Best Pizzas in the World by Honey Zisman, Larry Zisman ISBN: 0312206321 Publisher: St. Martin's Press Pub. Date: 01 August, 1999 List Price(USD): $12.95 |
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